Introduction

These Butterfinger Caramel Cheesecake Bars combine a buttery graham cracker crust, creamy cheesecake, and crunchy Butterfinger candy for a decadent treat. Topped with rich caramel and optional chocolate drizzle, they’re perfect for sharing or indulging on your own.

Butterfinger Caramel Cheesecake Bars Recipe - Recipe Image

Ingredients

1½ cups (150g) graham cracker crumbs
¼ cup (50g) granulated sugar
6 tbsps (85g) butter, melted
16 oz (454g) full-fat cream cheese, softened
½ cup (100g) granulated sugar
2 large eggs
½ cup (120g) full-fat plain Greek yogurt or full-fat sour cream
1 tsp (5 ml) vanilla extract
2 tbsps (16g) all-purpose flour
1 cup (150g) chopped Butterfinger candy bars, divided
½ cup (160g) caramel sauce, plus more for drizzling
½ cup (85g) semi-sweet chocolate chips, melted (optional)

Instructions

Step 1: Preheat the oven to 325°F (163°C). Line a 9×9-inch (23×23 cm) baking dish with parchment paper, leaving an overhang on two sides for easy removal.
Step 2: In a medium bowl, combine graham cracker crumbs and ¼ cup granulated sugar. Stir in melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let cool slightly.
Step 3: In a large bowl, beat softened cream cheese and ½ cup granulated sugar until smooth and creamy. Add eggs one at a time, mixing on low speed just until combined after each addition.
Step 4: Mix in Greek yogurt (or sour cream), vanilla extract, and flour until smooth. Fold in 1 cup chopped Butterfinger candy bars.
Step 5: Pour the cheesecake batter evenly over the pre-baked crust and smooth the top. Bake for 35 to 40 minutes, or until edges are set and center is slightly jiggly. Remove and cool completely at room temperature.
Step 6: Once cooled, spread caramel sauce evenly over the cheesecake layer. Sprinkle remaining chopped Butterfinger candy bars over the caramel, gently pressing them in to adhere.
Step 7: If desired, drizzle melted semi-sweet chocolate over the top. Refrigerate bars for at least 4 hours or overnight until fully set.
Step 8: Use the parchment paper overhang to lift the bars from the pan. Slice into 16 squares, wiping the knife clean between cuts for neat edges.

Tips & Variations

For a richer flavor, substitute sour cream for Greek yogurt.
Use crunchy peanut butter mixed into the cheesecake for a nutty twist.
Try different candy bar toppings like chopped Snickers or Reese’s for variety.
Drizzle dark chocolate instead of semi-sweet chocolate for extra depth.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. To reheat, bring to room temperature or warm slightly in the microwave for 15-20 seconds for a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars gluten-free?

Yes, substitute the graham cracker crumbs with gluten-free crumbs and use gluten-free flour to make this recipe gluten-free.

Can I freeze Butterfinger Caramel Cheesecake Bars?

Absolutely. Wrap the bars tightly in plastic wrap and then foil before freezing. They keep well for up to 2 months. Thaw in the refrigerator overnight before serving.

Butterfinger Caramel Cheesecake Bars Recipe

Print Recipe

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These Butterfinger Caramel Cheesecake Bars feature a buttery graham cracker crust topped with a creamy cheesecake layer mixed with Butterfinger candy bars, finished with a smooth caramel sauce and more chopped Butterfinger pieces for a delightful crunch. Ideal for fans of rich, indulgent desserts with a perfect balance of creamy, crunchy, and gooey textures.

Author: Ella
Prep Time: 20 minutes
Cook Time: 48 minutes
Total Time: 5 hours 8 minutes
Yield: 16 bars 1x
Category: Desserts
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1½ cups (150g) graham cracker crumbs
¼ cup (50 g) granulated sugar
6 tbsps (85 g) butter, melted

Cheesecake Filling

16 oz (454 g) full-fat cream cheese, softened
½ cup (100 g) granulated sugar
2 large eggs
½ cup (120 g) full-fat plain Greek yogurt (or full-fat sour cream)
1 tsp (5 ml) vanilla extract
2 tbsps (16 g) all-purpose flour
1 cup (150 g) chopped Butterfinger candy bars

Topping

½ cup (160 g) caramel sauce, plus more for drizzling
1 cup (150 g) chopped Butterfinger candy bars
½ cup (85 g) semi-sweet chocolate chips, melted (optional)

Instructions

Preheat: Preheat your oven to 325°F (163°C). Line a 9×9-inch (23×23 cm) baking dish with parchment paper, leaving an overhang on two sides to easily lift out the bars later.
Prepare Crust: In a medium bowl, mix the graham cracker crumbs and granulated sugar. Stir in the melted butter until the texture resembles wet sand. Firmly press this mixture evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let cool slightly.
Mix Cheesecake Filling: In a large bowl, beat the softened cream cheese with the sugar until smooth and creamy. Add eggs one at a time, mixing on low speed just until combined after each addition. Add Greek yogurt (or sour cream), vanilla extract, and flour; mix until smooth. Fold in 1 cup of the chopped Butterfinger candy bars gently.
Bake Cheesecake Layer: Pour the cheesecake batter evenly over the pre-baked crust and smooth the surface. Bake for 35 to 40 minutes, or until the edges are set and the center is slightly jiggly. Remove from oven and allow to cool completely at room temperature.
Add Toppings: Spread caramel sauce evenly over the cooled cheesecake layer. Sprinkle the remaining chopped Butterfinger candy bars on top and gently press them to adhere. If desired, drizzle melted semi-sweet chocolate over the top for added richness.
Set and Serve: Refrigerate the bars for at least 4 hours or overnight until fully set. Use the parchment paper overhang to lift the bars out of the pan. Slice into 16 squares, wiping the knife clean between cuts for neat edges.

Notes

Use full-fat cream cheese and Greek yogurt or sour cream for the creamiest texture.
Do not overbake; the cheesecake should be slightly jiggly in the center to avoid dryness.
Chilling overnight helps the bars set firmly and enhances flavor melding.
Optional melted chocolate drizzle adds an extra touch of decadence.
Store leftover bars in an airtight container in the refrigerator for up to 5 days.

Keywords: Butterfinger cheesecake bars, caramel cheesecake dessert, candy bar cheesecake, creamy cheesecake bars, caramel and chocolate dessert bars, easy baked cheesecake bars, Butterfinger dessert